Margarine and method for producing same



'lJnited States Patent O 2,955,039 MARGARINE A'ND MSETHOD FOR Daniel Melnick, Teaneck, and Frederick H. Luc kmann Westfield, N.J., assignors to Corn Products Company, a corporation of Delaware No Drawing. Filed Feb. 20, 1959, Ser. No. 794,501

16 Claims. (Cl. 99-122) sential means that these fatty acids, linoleic and lino-;

lenic acid, cannotbe produced within the human body but must be furnished in the diet. While the active metabolic form of the essential fatty acids in the human body is arachidonic acid, linoleic and linolenic acid are converted to arachidonic acid in vivo, the transformation being expedited by vitamin B Thus, any one of the three fatty acids mentioned can serve as a source of the essential fatty acids. however, the only abundant and dependable dietary source is linoleic acid, found in rich supply in the liquid unhydrogenated domestic vegetable oils. This is illustrated by the data in Table I. The essential fatty acids have be'en shown to be required as dietary components in every animal study. Not only are they required for proper growth, reproduction, lactation and longevity and for normal tissue structure, but also for control of normal plasma and liver cholesterol levels and for normal liver lipid levels.

TABLE I Typical fatty aczd compositions of natural oils and fats Fatty Acids 1 Ratio of Linoleic Oil or Fat Source Linoleic, Satuto Satupercent 4 rated, rated percent Peanut Domestic-Vegetable. 25.0 17.0 1. 5 Sesame do 42. 11.5 3. 7 Cottonseeddo 50. 0 22. 9 2.2

49.6 10. 6 4. 7 (b 54. 8 9. 6 .5. 7 Sunflower 59.0 7. 6 7.8 Soybean. 58. 8 12. 4.7 gfiafllowcr 7s. 5 10. 4 7. a Coconut 2. 0 88. 6 0. 02 01ive--; 7.0 11.0 0.6 Tallow (Beef) 3.2 45. 6 0.07 Butter 3. 5 55. 0 0. 06 Lar 8.0 42. 1 0.2

I 1 In' the triglycerides, according to the spectrophotometric method (Official and Tentative Methods of the American Oil Chemists Society, Polyunsaturated acids, Cd 7-48, revised May, 1953) following alkali isomerization to convert the polyunsaturated fatty acids to their lightabsorbing conjugated forms. This same analytical method was employed throughout the present study. The remaining fatty acidsin the triglycerides are almost entirely oleic acid.

2 Included in these values are 9% linolenic acid in the case of the soybean oil, 1% in the case of the butter oil; and 1% in the case of the lard. In addligion, trace quantities of arachidonic acid are found in the latter anima ats.

It will also be noted from the data in Table I, that the.liquid ,unhydrogenated oils of domestic origin are lowin saturated fatty acid content. In recent years, the saturated fatty acids in the fat have been characterized as undesirable components, because they lack essential fatty acid activity and promote an increase in the plasma "ice j cholesterol levels. The saturated fatty acids in a fatty food maybe tolerated provided there is a substantial quantity of essential fatty acids present in that food; in

other words, the higher the ratio of essential fatty acids 5 to saturated fatty acids in a food, thebetter is that foodregarded for human consumption. It will be noted from the data in Table I that the ratios of linoleic acid- (and accompanying essential fatty acids)to saturated fatty acids, are desirably large for the liquid domestic vege- V 'table oils as compared to the small ratios found in foreign vegetable oils or animal fats.

Margarine, according to Government regulations, is produced by combining a milk phase with not less than 80% by Weight of fat. Usually skim milk in the quantity of about to by weight is present; soy milk (a suspension of soy flour in water) may replace in whole or in part the skim milk in the product. Common salt or sodium chloride may or may not be added; but when composition can be varied considerably for commercial From the practical standpoint,- v

purposes just so long as the final product is solid at room temperature to F.) and possesses the desired organoleptic qualities.

The aqueous milk phase of margarine contributes principally flavor to the product, whereas the fat is responsible for the desired body and functional characteristics. The latter include (a) firmness of the product in the cold to permit the manufacture 'of the margarine in print form and the slicing of patties, (b) retention of solid characteristics when the print is held at room temperature for an appreciable period of time (good standup qualities), and (c) quick melting at elevated temperatures, viz., on hot vegetables, on toast, and in the mouth when the margarine is eaten as such or as a solid along with other foods. Whereas the margarines of the present invention satisfy the Government regulations, heretofore discussed, other margarines falling outside the Government specification can be produced according to the processes described to provide breadspreads of high nutritional value, viz., a margarine containing water in place of the milk phase.

There are a number of tests which'those skilled in the art conduct on margarine to determine its suitability as a breadspread. Thus, the fat in margarine will usually melt in the range of about 93 to about F. (Wiley). Margarine containing fat with a melting point below 93 P. will usually fail to retain its form when held at room temperature, while margarine with a melting point above 100 F. will be objectionable in mouthing characteristics, melting slowly and imparting a salvy or Waxy organoleptic sensation when eaten. The values for the solids content index of a margarine fat have proved to be of great value in reflecting objectively the body characteristics of the margarine itself. For this test, the dilatometric method as described by Fulton and associates (J.A.O.C.S. 31, 98, 1954) is usually employed and has been used in the course of the present investigations. The less solids a margarine fat contains at 50 F., the more spreadable is the margarine in the cold; but there is a lower limit for this value, since the higher the solids at 50 F., the more easily is the margarine manufactured in print form and-readily cut to form patties. The higher the 8.01. values at 70 and 80 F., the better is the stand-up quality of the margarine (print retains its shape) a respect to mouthing characteristics and ease of flavor release.

In Table II are listed the properties and composition of margarine fats of the prior art. For reference purposes, there are included in the above table values obtained in testing a typical butter fat.

4 a very good source of linoleic acid, it"is also quite high in saturated fatty acid content; the ratio of linoleic to saturated fatty acid content in this margarine is 1.5. However, the product Would-not be recognized as a mat- TABLE II PIOPEIHQS and Cmp0s1tl07l of margarine fats ofrhepnor art Solids Content Index at- Fatty Acid Com- .Ratio of Melting ponents Percent Linoleic Margarine Fate of the Prior Art Point, 7 to Satu- F. rated 50 F 70 F. 80 F. 92 F. lLinoleic QMutated A. Former coconut 011 type 1 94. 6 .38. 2 12. 7 9.6 2. 9 2. 0 75. 0 0. 03 B. Predominantly lard, partly hydrogen Med 2 104. 4 83. 2 22. 1 14. 0 7.4 .6. 8 '61. 0 0. 1 0. Straight hydrogenated domestic 011 type (50: 50 soybean: cottonseed oil) 96. 0 34. 9 20. 0 14. 5 3.7 4.9 19.4 0. 3 D. Blends of hydrogenated domestic oils of e the present plastic type predominantly soybean oil.. 98. 8 27.3 15.9 p 11.6? 4.7 '8. 9 1653- 0. 6 50:50 soybeanzcottonseed oil 96. 1 26. 7 15. 1 10.2 '3. 2 12. 3 19. 9 0. 6 50:50 soybeamcottonseed oil 94. 3 24. 5 13. 8 8.9 2.4 1319 19.2 .0. 7 entirely corn oil 93. 9 26. 5 14. 4 8.9 2.3 12. 9 13. 7 i 0. 9 E. Anot er predominantly SBO formula as in D+a few percent butter fat 94. 6 25. 3 12. 9 "8.1 2.1) 813 14:6 0. 6 F. Blends of completely hydrogenated coconut oil with corn oil: v

79. 7 5. 8 1. 2 "1. 0 1.0 39.8 28.0 1. 4 50:50 96.1 25.8 6.8 3.91 2.5 24.8. 52.8 0.5 G. Another :80 blend as in F+a few percent completely hydrogenated CSO- 99. 5 10. 9 6. 3 "4. 1 2:5 41. 6 28.0 1. 5 Butter fat for reference purposes 94. 8 30. 8 11. 9 8.3 3. 2 3. 5 55. 0 0. O6

1 A blend of 78% coconut oil, 9% beef tallow', 73:72.. lard,'and 6% hydrogenated cottonseed oil; this blend simulates the earlier compositions of margarine fats in the year of about 19 1 As presently available in the State of Minnesota.

3 The component oils, soybean (S130) and cottonseed (CSO). selectively hydrogenated diiegtlyto the constants characteristic of whole margarine fats prior to the introduction of the present plastic margarine iatsinabout 2.

4 One portion of the oil blend selectively hydrogenated to a degree in excess of'that characteristic of whole margarine fats, and

the other portion to a compensating lesser degree.

Butter is characterized as being a fine product with 3 garine unless it wereso labelled. It is exceedingly soft respect to the ease with which it melts in the mouth, and this is reflected by its melting point and by S.C.I. value of the butter fat at 92 F. Butter is undesirably firm vvhen first removed from the refrigerator, and this is shown by its high S.C.I. value at 50 F. The former coconut oil type of margarine (Type A in Table II) is known to have been exceedingly firm and brittle when removed from the refrigerator, and this is evident by the very high S.C.I. value at 50 F. for the oil in this type of product. The early and even presently produced margarines made predominantly with animal fats (Type B) have been known to be poor products because they melt very slowly in the mouth, and this is reflected by melting point and the S.C.I. value at 92 F. The former margarines (Type 0) made with straight hydrogenated domestic Oils have been superior to butter, particularly in the stand-up qualities of the product at both 70 and 80 F. which permit these products to be marked in the absence of refrigeration. In recent years, margarines have been modified by blending lightly hydrogenated and highly hydrogenated oils to produce a product with marked improvement in spreadability in the cold but with some sacrifice in mouthing characteristics (first of the products listed under Type D in Table II). creasing the ratio of highly hydrogenated fat to lightly hydrogenated fat, it was possible to produce m'argarines with the eating quality of butter, with equal or better stand-up qualities at room temperatures and with much superior spreada-bility in the cold (latter margarines under Type D and margarine of Type B). These margarines are for the most part sold as refrigerated products. However, in no case do these products begin to approximate the domestic vegetable oils in nutritional values, concentration of linoleic acid "in the margarine fat being in every case well under 15 'With'theiratio of linoleic acid to saturated fatty acids being less than 1.0. Butter in this aspect of nutritional value ranks withthe poorest of the margarines.

Another product which may be designated as a margarine is Type G in Table 11. Whereas this margarine is By dein the cold-and at room temperature (as shown by the S.C.I. values), and hence-cannot be printed but must be made available to the consumer as a product poured into a rigid container (a tin can). Despite its low S.C.I. value at 92 F., the product is somewhat salvy in the month; this .is attributed to the shallow slope of the S.C.I. curve which in turn is responsible for the surprisingly high melting point. It is possible'by increasing the ratio of completely hydrogenated coconut oil to liquid corn oil in this product "to obtain a'margarine (second blend of Type F'in Table II) which has a desirable degree'of firmness in' the cold and good eating qualities but poor body at room temperatures. Furthermore, the nutritional value of this modified product is no better than that of conventional margarines, since the ratio of lino leic acid to saturated fatty .acids .in thisproduct .is only 0.5.

From the foregoing, it is apparent that there has never been produced a margarine with the body characteristics duplicating the preferred m-argarine's of today and a fatty acid pattern approximating that, of the liquid unhydrogenated domestic vegetableoi'ls.

The object of the present "invention is to provide a margarine being rich in essential fatty acids and low in saturated fatty acids andfhaving excellent appearance, eating quality and functionahvalues.

It is another object of this invention to provide a method for preparing a fat to-be used in making a highly nutritious margarine.

. edible vegetable oil of about 93 to-about 100 F. in

melting point and containing from about 15 to about 45% ,linolic-acid'a'rid fromabout l2 toabout'27% saturated fatty acidswith the ratio of linoleic to saturated fatty acids being in excess of 1.0, andhavingSCl. values of .fr'oinabout 14 to about 28 at 50 F., from about 9 to about .18 'at"70"F., from about otoabout 13 at of 1.2, and has S.C.I. values bffrom about 18 to about 26 at 50 F., from about 12 to about 17 at 70 F., from about 8 to about 12 at 80 F., and from about 2 to about 4 at 92 F. Here also, the fatty acid radicals are present in non-random distribution, r 1' I Since the fat ingredient employed';in;: rnaking the mar garines ofthe present invention is a blend of dissimilar acidiradicals in the original components of the margarine fats of this invention is not disturbed by subjecting one or more of the components to partial hydrogenationa The process of making the fats to be used inour novel margarines comprises the blending in a ratio of from about 30:70 to about 70:30 parts of a liquid unhydrof ats, i.e., :a limped oil blended with one or more hydro.-

generated components, the fatty acids in the triglyceride I. molecules are present in this fatin non-random distribution. The original pattern of even distribution of. fatty...

92QF. for. thisshortening is almost twice that for the all-hydrogenated shortening. The compound shortening of the type described cannot be used for making a margarine, sinceitwill not melt in the mouth. Margarines made with a fat having an S.C.I. value. at 92 F. in excess of5. 5 areobjectionably salvy and waxy in the mouth. It. is. impossible by increasing the ratio of liquid unhydrogenated: oil ,to completely hydrogenated fat to obtain a blend'which'is: satisfactoryfor .use in the manufacture of mar' anne." Thus, using the same twd component's men- .tioned above but in the ratio of 90 to 10 in preparing a softer compound blend yields a fat which is of no value in the manufacture of anacceptable margarine, since this 1a'tte r;.blend has a. constant solids content index at 50 F. through 92 F. of about 10. An emulsion of this blend. with the milk phase provides an emulsion which is impos- .sibleto print,jand in addition will be unacceptable from the standpoint of melting in the mouth.

Another unsuccessful approach involves blends of liquid ;unhydrogenated vegetable oils with firm fats of animal origin; Attempts to blend liquid unhydrogenated """corn oil with tallow-of ll0.1 melting point and S.C.I.

inventiorn- When the blend is sufficiently firm-enough genated vegetable oil with a hardened hydrogenated vege- 1 table oil, the liquid oil having a linoleic acid content of from about to about 80%, and the hardened oil hav-" inga melting point of from about 98 to aboutjl12 F. and retaining no more than about 5% residual linoleic acid, said hardened oil being further characterized by an absolute increase in saturated fatty acid content of no more than about 16%, and the difference between the S.C.I. values at 50 and 92 F. for this"hydrogenated component being from about 30 to about 45 units. The preferred process comprises the'blending in a ratio of from about 40:60 to about 60:40 parts of a liquid unhydrogenated vegetable oil with a hardened hydrogenated vegetable oil, the liquid oil having a linoleic acid content of from about 25 to about 80%, and the hardened oil having a melting point of from about 100 to about 110 F. with substantially complete hydrogenation of the linoleic acid originally present but with an absolute increase in saturated fatty acid content of no more than about 14%, and the difference between the S.C.I. values at 50 and 92 F. for this hydrogenated component being from about'33 to about 40 units. 1 In the present development, invention resides in the discovery that it is possible to prepare margarines having excellent appearance, eating quality and functional values by a technique which may be employed for the preparation of a material having an exceedingly wide plasticity range. Margarine with an exceedingly wide plasticity range is an unacceptable product; it cannot be produced in print form and it is salvy to waxy in the mouth. In mak-' ing a material of wide plasticity, liquid oil is. blended with a hydrogenated fat in order .to obtain a product which exhibits a wide plasticity range, one that is very spreadable in the cold and yet retains body and is resistant to oiling off at elevated temperatures. Such products are readily marketed throughout the year, including the f f of the shortening made with all of the fat hydrogenerated to apartial degree under non-selective conditions (the so-called all-hydrogenated shortenings) and, in-addition,--

Whereas such valuesof'33.8"at'50 F, and 14.1 at 92 F. (difference in the S.C.I. values of 19.7) fails to provide an acceptable oil blend for use in making the novel margarines of this (S.C.I.: value of 17.8 at 50 F. for a 40:60 blend) to pro- ..vide a margarine emulsion which can be printed after chilling, the SQ. value at 92 F. is about 8 indicating unacceptable mouthing properties for this type of margarine.- When theratio of corn oil to tallow is increased to 50:50 to provide a product with an S.C.I. value of 5.1

at 92" F., the resulting margarine emulsion cannot be' printed, since it has an S.C.I. value at 50 F. of less than l4 and this product fails to retain its shape at room temperatures sinceit has an S.C. I. value at 70 F. which is less than 9. Furthermore, the melting point of this blend is well above the maximal acceptable value of 100 F., being 102.2. Modifications of this liquid oilzanimal fat blend involving the addition of tropic fats (the so-called laurin-myristin type fats such as coconut oil) are contrary to the objectives of the present invention. These tropic fats introduce solids at 50 F. into the fat blend for improving the manufacture of margarine in print form but in so doing increase substantially the concentration of saturated fatty acids to such a point that the ratio of linoleic to saturated fatty acid content becomes less than 1.0.

We have discovered that only by using a hardened oil component involving the hydrogenation of domestic vegetable oils under selective conditions to a specific degree as defined within the limits heretofore set forth, is it pos-' sible to obtain a fat blend for use in making margarines which are excellent in appearance, eating quality and functional value and possess markedly superior nutritional value to any conventional margarines. In the hydro genation of the domestic vegetable oils entering into the oil blends of our novel margarines, selective conditions of hydrogenation must be employed. Under such conditions, there occurs hydrogenation of the fatty acids containing-active methylene groups (linoleic) in preference to acids devoid of such groups (oleic) There are several conditions which have a bearing upon 1 whethenthe hydrogenation shall be non-selective or selective in character, and those skilled in the art are familiar with them. In general, it may be said that the lower the pressure, the higher the temperature, the lesser agitation and. the more active the catalyst, the more selective the character of the hydrogenation is likely to be. While each of these factors, as well as others with which those i skilled in the art are familiar, plays a part in determinjng the character of the hydrogenation, the condition which plays the role of primary importance in controlling the compound shortening has superior stand-up qualities the type or character of the hydrogenation is temperature. at elevated room temperatures since the S.C.Ifval'ue at""""I'he"other conditions, such as pressure, agitation and catalyst activity. are of much lesser importance. Wehave observed thaggenerally speaking, a'temperatureofabont 260 F. may be said to '"be the "dividing .pointbetween se lective audnon-selective conditions. 'More specifically, at hyrogenation temperatures below 250 "I i, the hydrogenation "is "likely to be 'non-selective -in 'char'ac ter,"while at temperatures above260 F. the hydrogenation'isiikely to be much more selective. Naturally, the'lower the'tern perature, the more non-selective will :be the hydrogenas about330 .F. Hydrogenation was permittedto continue with agitation of :the reaction mixture until-the desired melting point and 8.0.1. values were obtained. The hydrogenated :product was then filtered to remove the catalyst. "'The resultant hardened fat was then blended with the "lirnpid oil fraction and the blend finally deodorized by high-vacuum Steam treatment.

"Theprocedure given' above is followed in producing both the hardened and the lightly hydrogenated (to be tiO l; while the higher "the 'temperature,'the more selec-f discussed Jhereinatter) components of themargarine.

" TABL n1 Ex am'pl'es 69 the-movl mizrgarine 1 of the present invehtion 1he fdbof whiehconsists of two components "Fat Component oi the Margarine v -Ltquld'0fl "Hardened 011 Example No. I Blend oi Tatty'Aclds, Solids Content Indexat- FattyAcids, Liquldto "Percent I Percent Hardened I t I i en on Ldiwlelcv Saturated I :50".;-F.-s 92 F. "Dlfier. Linoleic Saturated ence 49.6 10.6 60.0 21.7, a .2 0.0 19.4 50.5 0 49.0 .6 d 600' 21.7 39.2 0.0 19.4 60:40 50. 0 12.;9' j; 6059 21.7 39;2 0.0 -19.4 50:50 .58.3 12.5 d0 00.9. 2.1.7:, 39.2 0.0 19.4 50:50 49:0 10. 6 cottonseedu 99.0" 38.5 7;2 31.3 4.1 26.2 :60 49.6' 10.6' do 510123, 43.6 0.4 34.2- 1.1 27.0- :55 49.0 .10. 6 8. 3 58.3 27.1 31.2 0.0 '34. 8. 60:40 #6215" 10:4 6 5" "56.1 417.3 38.8 I 0.0 18.0 :50 49-15, -10. 6 5 57.6 27:1 30: 5 0.0 25. 5 :40 49.0 10.6 50. 0 29- 0 31,-. ,0. 0.0 V .25. 7 :135

i The aqueous phase compf-(lisingabout 20% of the-overall produ t, the remainder being the fat.

" Including 9% linolenie ac tive it will be. We contemplate employingxhydrogenation temperatures in excess of 260 F. andapreferably .between 300 "and 350 F. in preparing the .hydrogenatedcornponents used in our oil blendsyand the difference between the 8.01. values at low (50 F.')':and..-at higher temperatures (viz., 92 F.) 'forra given hydrogenated zo'ibof .de-

fined melting point will establish the-degreeoflselectivity -In"'I-able;III are listed a number of examples of the present invention. The novel margarines contained an aqueuus phase of about 20% of the overall product, the remainder being the fat. It-Wili be -noted that anyof the liquid unhydrogenated domestic vegetable oils may serve ongan interchangeable basis'as'the liquid .oil in the fat blend; all-.of these contain linoleic acid in concentration 05.: m about25 tov about:80% (see Tablel). Likewise -anvof-the.se=o.i1 tfol n hyd o n tion to, p de a halide ed oniponent'of the type described in'the precedin s ction of t is spec fi tion may e used as he' qlid fat component in the oil blend. The liquid oil and/or the. harde d 3011 m y co si t of e or m oil r typ s W th n e ch cate o y- --.P. 0pe ti s.an 0mp0sit 0n oft mar rines of th pressing-invention are apparent from the data in Table IV. Thessip ducts canall be obtained in m nt m-f om chilledemulsions (S.C.I, -values at 150 F. of not less than TABLE -IV Propenties aridlcompositioh of the margarines 0f the present invention I solids flontent IndexctFet at Fatty Acids inF t, Percent Example tin 11 10.. Pointot .Ratloof at. 50 'F. F. F. 92 F. 'Linoleic Saturated Llntoleic 3 O Saturated 7.2 .25. 9 16, 8 12. 1 4. 3 24. 8 15.0 1.7 '93. 7 19.3 12.0 8.1 2. 5 20. 8 l4. 1 2. 1 97.0 26. 5 j 16. 8 11. 7 4.0 26.0 21.2- 1.2 97.2 25. 6'. 17.1 12. 3 4. 5 i 29. 4 16. 0 1.8 93.7 15.3 9.0 6.3 2.0 v 21. 6 20.0 1.1 93. 0 18.3 10. 3 6. 8 2.0 '23. 3 19.8 1.2 97.0 19. 5 13.3 '10. 4 4.9 29. 8 '20. 3 l. 5 975.8 .22; 2 1357 '9. 8 3. 9 38. 2 14:2 2. 7 99.3 .18. 6 12.7 *9.9 .6. 0 29. 7 16.6 1. 8 1 16. 5 10:7 "8. 5 4.5 "32.3 15.9 2.0

-flhe aqueous phasacomprlsing-ebout 20% of the overall product, the remainder being "lnelud uz .5%.11 Qlen1c acid.

acid content.

i i I r 14), have satisfactory stand-up qualities at room temperature (S.C.I. values at 70 F. of not less than 9), and all melt readily in the mouth (S.C.I.-values at 92 F. of less than 5.5). They are rich in linoleic acid (in excess of low in saturated fatty acid content and have a favorable ratio of linoleic acid to saturated fatty acid content in excess of 1.0. Examples 1, 2, 3, 4 and 8 are markedly superior to conventional margarines such as Types D and E in Table II in nutritional value, having a ratio of linoleic acid to saturated fatty acid content in excess of 1.2 and a linoleic acid content in excess of If the hydrogenated oil component is hardened under non-selective conditions but to the same melting point,

unsatisfactory margarine fats are produced. Such ,mar-

garines would then duplicate those prepared from the blends of liquid unhydrogenated vegetable oil and beef tallow as described earlier. If the hardened oil is hydrogenated under selective conditions to a lesser degree than the limits set forth earlier in this specification, then the ratio of liquid to hardened oil must be decreased; this results in products too low in concentration of linoleic acid and too low in the ratio of linoleic acid to saturated fatty obtained following hydrogenation under selective conditions to a degree in excess of the limits set forth in this specification, then the ratio of liquid to hardened oil must be increased; this results in products incapable of being printed (S.C.I. values too low at 50 F.) and/or unacceptable in eating quality (S.C.I. values too high at 92 If the hardened oil component has been We have also discovered that it is desirable to introduce a middle fraction in preparing the fat blend for use in making our novel margarines. This middle fraction which may consist of one or more lightly hydrogenated domestic oils isalso selectively hydrogenated. This middle fraction is characterized by having a melting point of about 78 to about 93 F. and a difference between the S.C.I. values at 50 F. and 80 F. of from about 8 to about units. This middle fraction is added to the basic oil blend of liquid unhydrogenated vegetable oil and the more highly hydrogenated vegetable oil in a ratio from about 10:90 to about 55:45 parts. Preferably, the middle fraction of-lightly hydrogenated oil has a melting point of from about 80 to about 90 F. and a difference between the S.C.I. values at 50 F. and 80 F. is from about 10 to 20 units, and this oil fraction is added to the basic oil blend in a ratio of from about 15:85 to about 30:70 parts.

In Table V are listed a number of examples of novel margarines, the fat of which consists of three components. The properties of the lightly hydrogenated oil component (the middle fraction) are shown in this table as well as the ratioof this middle fraction to the basic oil blend. It will be noted that the preferred lightly hydrogenated oils retain a significant amount of linoleic acid which was originally present in the liquid unhydrogenated oils and that in the hydrogenation of these oils to the degree specified there occurs no increase in the saturated fatty acid content.

TABLE V Examples of the novel margarines 1 of the present invention the fat of which consists of three components Fat Component of the Margarine Lightly Hydrogenated Oil (LHO) Example v No. v Ratio of Basic 011 Solids Content Index 2115- Fatty Acids, Percent LED to Blend M.P., Basic Identity F. Blend 50 F. 80 F. Difter- Linoleic Saturated ence 11 Example 1. Cottonseed. 86. 0 15. 9 3. 9 12. 0 20. 2 22. 1 20:80 12 d0 Soybean- 80.4 16.4 1.2 15.2 15.1 10.0 20:80 13 Example 3 Cottonseed... 86.0 15.9 8. 9 12.0 20. 2 22. 1 20: 80 Example 4.- Soybean 80.4 '16. 4 1.2 15.2 2 15.1 10.0 20:80 Example 8. 85. 5 18. 3 2.0 16. 3 15. 3 7. 3 20:80 Example 9- 83. 3 12.5 1. 5 11. 0 14. 8 9. 9 20:80 Example 7 91. 8 38. 6 11.5 V 27.1 2. 0 14. 1 :65 Example 10- 91. 8 38. 6 11. 5 27.1 2. 0 14. 1 :50

1 The aqueous phase comprising about 20% of theoverall product, the remainder being the fat.

1 Including 1.5% linolenic acld.

The properties and composition of the margarines of the present invention based upon the three-component fat blends are shown in Table VI.

TABLE VI Properties and composition of the margarinesl of the present invention Fatty Acids in Fat, Percent Solids Content Index Example Melting of Fat at- No. Point of Ratio of Fat, F. Linoleic Satu- Linolelc rated to Satu- 50 F. F F. 92 F rated 1 Pate aqueous-phase comprising about 20% of the overall product, the remainder b'ei'ug e a 2 Including 0.3% and 3.9% linolenic acid, respectively.

Examples 11, 12, 14 and have excellent appearance, eating quality and functional value. In addition, these margarines are excellent in frying and baking performances. 'Thesenovel margarines are readily obtained in print form, show good stand-up qualities at room temperature, and melt rapidly in the mouth. :In addition, they are rich sourcescf linoleic acid and provide mar garines with the ratiopflinoleic acid to saturated fatty acid content well in excess of l;2., I

The margarines of the present invention have been made using the conventional Votator assembly (Bailey, A. E., 1951, Industrial Qils andEats, Inters cience Publishers, Inc.,- New York, 2nd ed, pp. -;9 2 l-;3).; involving a chilling A-unit and a 'guiescentB-unit. "The extruded noodles are packed in a cpnventionalscrew-driye packaging ,(Morpac) machine. "The new rnargarines have also been prepared, preferably by passing the superchilled emulsion as a flowable or pumpable gel continuously through a molding zone with part of the titer heat due to fat crystallization being dissipated after the product has already set up in print form. Other procedures without gas incorporation by which our novel margarine can be made are described in Canadian Patent No. 560,273, and which are incorporated herein by reference.

In order to decrease the extent of treatment used to reduceobjectionable color intensities, an edible gas may be incorporated into thepresent margarine products. By dispersing an edible gas into the warm margarine emulsion containing the fat in the melted state just prior to chilling, color improvement is effected. Furthermore, by plasticizing margarine with an edible gas finely dispersed therein, the resultant margarines have a better'appearance to the eye. For these two reasons, improvement in-color quality and a drier appearance, an edible gas is finely dispersed in concentrations up to 15% by volumein the product just prior to chilling. Air and preferably ;an inert gas, such as nitrogen or carbon dioxide, are used for this purpose. The quantity of gasto be included in the present margarines maybe greater than 15%; forexample, the gas concentration may range from about 15 to 40%, based on the total volume of the whipped margarine. The type of gas and the method by which the margarine is whipped'can follow the procedure given in Canadian Patent No. 560,273, and the disclosure in that patent is hereby incorporated by reference.

Having thus provided a writtendescription of the presentinvention and provided specific examples thereof it should be understood that no undue restrictions-orlimitations are to beimposed ;by reason thereof but that the present invention is defined by the appended claims.

. We claim:

1. A margarine the total oil phase of which consists essentially of an edible vegetable oil having a melting point of about 93 to about 100 F., about 15 to about 45% linoleic acid, about 12 to about 27% saturated a ratio of about 30:70 to about 70:30 p art s, the liquid oil having a linoleic acid contentof about 25 to' about "80%, the hardened oil having amelting point or from about 98 to about 11-2 Ffandcontainiiigiiotmore tli njabouit 5% linoleic n ssie hardeaed on being hydrog na ed such that the inerease in saturatedfatty acid content is not ar ues gbqutf1 6%, Tanddhditferrice between the SE1. values'at and 92 F. for the hy'drog'enated component being about 30' to about 45 units.

4 Iihe process of making an edible vegetable oil which comprises blendinga' l' uidu fihydrogeriat'e d vegetable oil with a assesses s r't-hi i i a e Oil in a ratio gf rom ab t $0: 70 toiabolit 70i30 parts, the liquid oil' aving" linoleic acid; ent bf about 25 to a 29Wt9 th Lb deae 9 g am lt point of ,I cout'ainingnot more than about 5% linoleic acid andsaid hardened oil being hydrogenated ,such that the increase in saturated fatty acid content is not more than about 16%,and the difference between the S.C I. values at 50 and 92 F. for the said hydrogenated component being from about 30 to about 45 units, the .resulting total oil phaseiof the margarine having a melting point of from about 93 to about 100 F., S.C.Lvalues of .about'14 to about 28 at 50 F about 9 to about -18 at -70 ;F.,,abo ut 6to about 13 at 80 F. andabout '2 to about 5.5 at 92 F.

5. "The process of makingian edible vegetable oil. which comprises blending a liquid unhydrogenated vegetable oil with .a hardened selectively hydrogenated vegetable oil in a ratio of from about 30:70 to about 70:30 parts, the liquid oil having a linoleic acid content of about 25 to about 80%, the/hardened oil having a melting point of from about 98 to about 112 F. and containing not more garine having a melting point of about 93 to about 100 F., S.C.I. values of about 14 to about 28 at 50 F., about 9 to about 18 at 70 F., about 6 to about 13 at 80 F. and about 2 to about 5.5 at 92 F., and said oil blend havingalinoleic acid content of about 15 to about 45 and a saturatedfatty acid content of about 12 to about 27%.

6. Theprocess of making an edible vegetable oil which comprises blending a liquid unhydrogenated vegetable oil with a hardenedselectively hydrogenated vegetable oil in a ratio of from about 40:60 to about 60:40 parts, the liquid oil having a linoleic acid content of about 25 to about 80%, the hardened oil.having amclting. point of fatty acids, the ratio of linoleic to saturated fatty acids being in excess of 1.0, S.C.I. values of about 14 to about 28 at 50 F., about 9 to about 18 at 70 F., about 6 to about 13 at 80 F;; and about 2 to about 5.5 at 92 F., and said vegetable oil having the fattyacidradicals present in "non-random distribution.

2. A margarine the total oil phase of which consists essentially of an edible vegetable oil having a melting point of about 94 to about 98 F., about 20 to about 40% linoleic acid, about 13 to about 23% saturated fatty acids, the ratio of linoleicto saturated fatty acids being in excess of 1.2, S.C.I. values of about 18 to about 26 at 50 F., about 12-to about 17 at 70 F., about 8 to about 12 at 80 F., andabout 2 to about 4 at 9 2 F.,- and- Said vegetable oil having the fatty acid radicals present in non-random distribution.

3. The process of making an edible vegetableoil which comprises blending a liquid unhydrogenatedvegetableoil with a hardened selectively hydrogenated vegetable oil in fromabout100 to.about 110 F. with substantially con plete hydrogenation of the linoleic acid originally present and having an increase in the saturated fatty acid content of not more than about 14%, and the difierence between the S.C.I. values at 50 and 92 F. for the said hydrogenated component being about 33 to about 40 units.

7. The process of making an edible vegetable oil which comprises blending a liquid unhydrogenated vegetable oil with a hardened selectively hydrogenated vegetable oil in a ratio of from about 40:60 to about 60:40 parts, the liquid oil having a linoleic acid content of about 25 to about the hardened oil having a melting point of from to about F. with substantially complete hydrogenation of the linoleic acid originally present and being hydrogenated such that the increase in saturatedfatty acid content is not more than about 14%, and the difference between the S.C.I. values at 50 and 92 F.

for the hydrogenated component being about 33 to about 40 units, the resulting total oil phase of the margarine gage;

sot. varies 'of about 18 to about 26 at 50 F., about 12 to about 17 at'70.F.,about 8 to about 12'at 80 F., and

about 2 to about 4 at 92 F. x

l 8; The process of making an edible vegetable oil which comprises blending a liquid unhydrogenated vegetable oil with a hardened selectively hydrogenated vegetable oil in a ratio of from about 40:60 to about 60:40 parts, the liquid oil having a linoleic acid content of about 25 to about 80%, the hardened oil having a melting point of from about 100 to about 110 F. with substantially complete hydrogenation of the linoleic acid originally present and such that the increase in saturated fatty acid content is not more than about 14% and the difference between the S..I. values at 50 and 92 F. for the hydrogenated component being from about 33 to about 40 units, the resulting total oil phase of the margarine having a melting point of about 94 to about 98 F., S.C.I. values of about 18 to about 26 at 50 F., about 12 to about 17 at 70 F., about 8 to about 12 at 80 F. and about 2 to about 4 at 92 F., a linoleic acid content of about 20 to about 40% and a saturated fatty acid content of about 13 to about 23%.

9. A margarine, the total oil phase of which consists essentially of an edible vegetable oil which is a blend of a liquid unhydrogenated vegetable oil with a hardened selectively hydrogenated vegetable oil in a ratio of about 30:70 to about 70:30 parts, the liquid oil having a linoleic acid content of about 25 to about 80%, the hardened oil having a melting point of from about 98 to about 112 F. and containing not more than about linoleic acid, said hardened oil being hydrogenated such that the increase in saturated fatty acid content is not more than about 16%, and the diflference between the S.C.I. values at 50 and 92 F. for the hydrogenated component being about 30 to about 45 units,

10. A margarine, the total oil phase of which consists essentially of an edible vegetable oil, which is a blend of a liquid unhydrogenated vegetable oil with a hardened selectively hydrogenated vegetable oil in a ratio of from about 30:70 to about 70:30 parts, the liquid oil having a linoleic acid content of about 25 to about 80%, the hardened oil having a melting point of from about 98 to about 112 F. and containing not more than about 5% linoleic acid and said hardened oil being hydrogenated such that the increase in saturated fatty acid content is not more than about 16%, and the difference between the S.C.I. values at 50 and 92 F. for the said hydrogenated component being from about 30 to about 45 units, the resulting blend having a melting point of from about 93 to about 100 F., S.C.I. values of about 14 to about 28 at 50 F., about 9 to about 18 at 70 F., about 6 to about 13 at 80 F. and about 2 to about 5.5 at 92 F.

11. A margarine including an edible vegetable oil comprising a blend of a liquid unhydrogenated vegetable oil with a hardened selectively hydrogenated vegetable oil in a ratio of from about 30:70 to about 70:30 parts, the liquid oil having a linoleic acid content of about 25 to about 80%, the hardened oil having a melting point of from about 98 to about 112 F. and containing not more than about 5% linoleic acid and said hardened oil being hydrogenated such that the increase in saturated fatty acid content is not more than about 16%, and the diflerence between the S.C.I. values at 50 and 92 F. for this said hydrogenated component being about 30 to about 45 units, the resulting total oil phase of the margarine having a melting point of about 93 to about 100 F., S.C.I. values of about 14 to about 28 at 50 F., about 9 to about 18 at 70 F., about 6 to about 13 at 80 F. and about 2 to about 5.5 at 92 F., and said oil blend having a linoleic acid content of about 15 to about 45% and a saturated fatty acid content of about 12 to about 27%.

12. A margarine, the total oil phase of which consists essentially of an edible vegetable oil which is a blend of a liquid unhydrogenated vegetable oil with a hardened selectively hydrogenated vegetable oil in a ratio of from about 40:60 to about 60:40 parts, the liquid oil having a linoleic acid content of about 25- to about the hardened oil having a melting point of from about to about F. with substantially complete hydrogenation of the linoleic acid originally present and having an increase in the saturated fatty acid content of not more than about 14%, and the difference betweenthe S.C.I. values at 50 and 92 F. for the said hydrogenated component being about 33 to about 40 units.

13. A margarine including an edible vegetable oil comprisinga blend of a liquid unhydrogenated vegetable oil with a hardened selectively hydrogenated vegetable oil in a ratio of from about 40:60 to about 60:40 parts, the liquid oil having a linoleic acid content of about 25 to about 80%, the hardened oil having a melting point of from 100 to about 110 F. with substantially complete hydrogenation of the linoleic acid originally present and being hydrogenated such that the increase in saturated fatty acid content is not more than about 14%, and the difference between the S.C.I. values at 50 and 92 F. for the hydrogenated component being about 33 to about 40 units, the resulting total oil phase of the margarine having a melting point of about 94 to about 98 F., and S.C.I. values of about 18 to about 26 at 50 F., about 12 to about 17 at 70 F., about 8 to about 12 at 80 F., and about 2 to about 4 at 92 F.

14. A margarine including an edible vegetable oil comprising a blend of a liquid unhydrogenated vegetable oil with a hardened selectively hydrogenated vegetable oil in a ratio of from about 40:60 to about 60:40 parts, the liquid oil having a linoleic acid content of about 25 to about 80%, the hardened oil having a melting point of from about 100 to about 110 F. with substantially complete hydrogenation of the linoleic acid originally present and such that the increase in saturated fatty acid content is not more than about 14%, and the difference between the S.C.I. values at 50 and 92 F. for the hydrogenated component being from about 33 to about 40 units, the resulting total oil phase of the margarine having a melting point of about 94 to about 98 F., S.C.I. values of about 18 to about 26 at 50 F., about 12 to about 17 at 70 F., about 8 to about 12 at 80 F. and about 2 to about 4 at; 92 F., a linoleic acid content of about 20 to about 40%.

and a saturated fatty acid content of about 13 to about;

15. The process of making an edible vegetable oil, saidl process consisting essentially of blending a liquid unhydro genated vegetable oil with a hardened selectively hydrogenated vegetable oil in a ratio of about 30:70 to about: 70:30 parts, the liquid oil having a linoleic acid content of about 25 to about 80%, the hardened oil having a melting point of from about 98 to about 112 F. and containing not more than about 5% linoleic acid, said hardened oil being hydrogenated such that the increase in saturated fatty acid content is not more than about 16%, and the difference between the S.C.I. values at 50 and 92 F. for the hydrogenated component being about 30 to about 45 units and adding to said blend a lightly hydrogenated oil in a ratio of about 10:90 to about 45:55 parts to provide the margarine fat of claim 1, said lightly hydrogenated oil having a melting point of about 78 to about 93 F. and a dilference between the S.C.I. values at 50 F. and 80 F. of about 8 to about 30 units.

16. The process of making an edible vegetable oil, said process consisting essentially of blending a liquid unhydrogenated vegetable oil with a hardened selectively hydrogenated vegetable oil in a ratio of from about 40:60 to about 60:40 parts, the liquid oil having a linoleic acid content of about 25 to about 80%, the hardened oil having a melting point of from about 100 to 110 F. with substantially complete hydrogenation of the linoleic acid originally present and having an increase in the saturated fatty acid content of not more than about 14%, the differ- References Cited in the file of th s patent ence-between the 'S.C.I. values at 50 and 92 F. for the V sai gl hydrogenated component being about 33 to about 40 UNITED STATES PATENTS units and adqing tolsa id blend a lightly hydrogenated oil 2,814,633 Goodin g Nov. 26, 1957 in a ratio of about 15:85 to about 30:70 parts to provide 5 2,890,959 Phillips June 16, 1959 the margarine fat of clairn 2, said lightly hyrglrogenated oil having a i nelting point of about 80 to about 90 F. and OTHER REFERENCES a difference between the S111. values at 50 F. and 80 F. Bailey: Industrial Oil and Fat Products, 2nd Edition, 

9. A MARGARINE, THE TOUCH OIL PHASE OF WHICH CONSISTS ESSENTIALLY OF AN EDIBLE VEGETABLE OIL WHICH IS A BLEND OF A LIQUID UNHYDROGENATED VEGETABLE OIL WITH A HARDENED SELECTIVELY HYDROGENATED VEGETABLE OIL IN A RATIO OF ABOUT 30:70 TO ABOUT 70:30 PARTS, THE LIQUID OIL HAVING A LINOLEIC ACID CONTENT OF ABOUT 25 TO ABOUT 80%, THE HARDENED OIL HAVING A MELTING POINT OF FROM ABOUT 98* TO ABOUT 112*F. AND CONTAINING NOT MORE THAN ABOUT 5% LINOLEIC ACID, SAID HARDENED OIL BEING HYDROGENATED SUCH THAT THE INCREASE IN SATURATED FATTY ACID CONTENT IS NOT MORE THAN ABOUT 16%, AND THE DIFFERENCE BETWEEN THE S.C.I. VALUES AT 50* AND 92*F. FOR THE HYDROGENATED COMPONENT BEING ABOUT 30 TO ABOUT 45 UNITS. 